In a pan over medium high heat, add 1 tablespoon lemon olive oil to heat up for one minute. Add the chopped bacon and rosemary sprigs to cook until golden, crispy, and fully cooked, Transfer the bacon to a dish lined with paper towels to drain excess oils.
Cook the chicken breasts in the same pan until fully cooked. Remove from heat, then let rest for 5 minutes. Cut into large, bite-sized pieces.
In a large baking dish, toss together the dry pasta, cooked chicken, bacon, baby kale, sun dried tomatoes, dried herbs, and grated cheese until very well-combined.
Stir in the milk and chicken stock. Add the fresh thyme sprigs on top.
Cover with tin foil. Bake for 35 minutes covered, then 8-10 minutes uncovered. Enjoy warm with freshly grated Parmigiano Reggiano!